Pectin Free Strawberry Jam is a simple recipe that doesn’t use pectin so is easier and far quicker than normal jams/preserves. Using the last of the British strawberry season’s crop, we had an amazing supply of fruity strawberry jam, in advance, to last the rest of the year. This is an ideal recipe for using the leftover fruit. Served as part of a snack with homemade scones or with croissants and toast for brunch/breakfast.

Pectin Free Strawberry Jam

A versatile recipe that can be used on so many fruits.

4.63 from 58 votes

Course: Breakfast, Brunch, Jam/Preserves, Snacks

Cuisine: British

Keyword: Fruit, Strawberry, Vegan

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Portions

Calories: 68kcal

Using a sharp knife, slice the strawberries into quarters and remove the white core bit.
Place the sliced strawberries into a large bowl and squash them until they resemble a thick pulp. We need at least 4 cups filled.
Fill a washing up bowl with boiling water and place the jam jars into making sure they are fully submerged. Include the lids. This helps to sterilise the jars.
Place a large thick bottomed pan over a low heat and add the strawberry pulp, sugar and the lemon juice.
Continually stir over a low heat until the sugar has fully dissolved.
Turn up the heat to high and bring the strawberry mixture to a rolling boil.
Continue to boil until the temperature reaches 105C/220F.
Carefully ladle the jam into the hot sterile jars leaving about ½ inch from the top.
Seal them all well.
Now carefully stand them in boiling water for at least 10 minutes. This helps finishing the process of and killing any pesky bacteria.
After that, let them cool and store them in a cool place. Once opened store in the fridge.